Since we were stuck inside all weekend due to weather, and since we couldn't decide what to make for dinner, Mike and I decided to make some more cookies.
Mike's cookie tradition this time of year is to make cornflake-marshmallow holly clusters. These consist of butter, marshmallows, corn flakes, green food coloring and red hots. They are delicious, sticky, sugary and very green.
I also tried out a new recipe for chocolate chip cookies that I found in my "O" magazine. The recipe comes from Carrie Nahabedian, executive chef at Naha in Chicago.
Cream Cheese-Chocolate Chip Cookies
3 ounces cream cheese, room temperature
16 Tbsp. (2 sticks) unsalted butter, room temperature
1 cup sugar
2 large eggs
2 tsp. vanilla extract
2 cups all-purpose flour
1 tsp. salt
1 (12 ounce) package of semi-sweet chocolate chips
2 tsp. grated orange zest
Preheat oven to 350 degrees. In the large bowl of an electric mixer, beat cream cheese, butter and sugar on high speed until well-blended. Beat in eggs and vanilla until smooth. Reduce speed to low; beat in flour and salt until just combined. Stir in chocolate chips and orange zest.
Drop cookie dough by spoonful onto ungreased cookie sheet (I used the melon baller for this, which works well as the dough is going to be stickier than other cookie dough); space dough about 1" apart. Bake 12 - 13 minutes or until edges are lightly browned (they don't really get brown on top, which makes them appear undercooked - they're not).
With a spatula, transfer to racks and cool completely. Store in an airtight container for up to one week.
makes about 40-54 cookies (depends on the size of the dough drop, of course).
They turned out very well, with a slight tangy taste and a noticeable orange flavor. Enjoy!
No comments:
Post a Comment